Ingredients

500g pack shortcrust pastry

10cm piece fresh root ginger, peeled and roughly chopped

20g pack fresh parsley, preferably flat leaf

2 tbsp sunflower oil

250g fresh white crabmeat

2 eggs, plus 2 egg yolks

300ml crème fraîche

4 spring onions, finely chopped

1 lime, juice only

1 red chilli, seeded and finely chopped

3 tbsp light soy sauce

6 tbsp sunflower oil

1 tsp golden caster sugar

Instructions

Step 1: Heat the oven to 200°C (fan 180°C/gas mark 6). On a lightly floured surface, roll out the shortcrust pastry to about 5mm thickness and use it to line a 25cm loose-bottom shallow tart tin. Cover and chill for 15 minutes.

Step 2: Line the pastry case with greaseproof paper and fill with baking beans. Bake for 10-15 minutes until the pastry is dry to the touch but not colored. Remove the paper and beans, then bake for a further 3-5 minutes until just cooked. Reduce the oven temperature to 180°C (fan 160°C/gas mark 4).

Step 3: In a small food processor, blend the ginger, parsley, and 2 tablespoons of sunflower oil to create a coarse paste. Spread this evenly over the base of the tart shell.

Step 4: Scatter the fresh white crabmeat over the ginger paste in the tart case.

Step 5: In a bowl, whisk together the 2 eggs, 2 egg yolks, and crème fraîche. Season with salt and pepper to taste.

Step 6: Place the tart tin on a baking sheet and pour in the egg and crème fraîche mixture. Bake in the oven for 30-35 minutes, or until the filling is just set and lightly golden.

Step 7: While the tart is baking, prepare the chilli dressing. In a small bowl, whisk together the finely chopped spring onions, lime juice, red chilli, soy sauce, 6 tablespoons of sunflower oil, golden caster sugar, and 1 tablespoon of water until well combined.

Step 8: Serve the tart warm, drizzled with the chilli dressing for a fresh and spicy kick.

Tips & Variations

For extra color and crunch, sprinkle some toasted sesame seeds or finely chopped fresh coriander over the tart before serving.

If fresh crabmeat isn’t available, good-quality canned crab can be used, just drain it well to avoid excess moisture.

To make the tart gluten-free, substitute the shortcrust pastry with a gluten-free version available in stores or prepare your own.

Adjust the amount of red chilli in the dressing to control the heat level to your preference.

FAQs

Can I make the tart in advance?

Yes, you can prepare the tart shell and filling ahead of time, then bake it just before serving to ensure the best texture and flavor.

What can I use instead of crème fraîche?

Sour cream or a mixture of cream and yogurt can substitute crème fraîche if you can’t find it, though the flavor and texture may be slightly different.